A Healthy Homemade Stir-Fry Recipe

Now that grilling season is over, I feel like I have been in a bit of a meal rut. So I decided to go back to my cookbook and pull out some of my favorite old recipes.This beef stir-fry turned out to be a great weeknight meal for my family and it brought some new flavors to the table which I am always trying to do for my two-year old!

This recipe calls for a few simple ingredients but they add up to big flavor in the end. To start, mince 4-5 garlic cloves and 1/4 cup of green onion whites. Also measure out 2 Tablespoons of jarred minced ginger.

Make the sauce by combining 20-oz of low sodium chicken broth with 1 Tablespoon Sriracha, 2 Tablespoons hoisin, 5 Tablespoons corn starch and 5 Tablespoons low sodium soy sauce. If you like your food spicy, you can use more Sriracha or other chile garlic sauce.

Now that the cutting is done you can start cooking. Put 2 Tablespoons of sesame oil in a pan and heat it over medium-high heat.

Next add the beef to the pan and stir to coat in oil and herbs. Cook the meat for about 6-8 minutes or until no longer pink. You should cook it to about 3/4 done because you will return the meat to the pan later where it will continue to cook more.

When the meat is finished, remove it from the pan along with any juices and set it aside for use in a few minutes.

Add another 2 Tablespoons of sesame oil to the now empty pan and heat it over medium-high heat. When the oil is hot add the green bean and red bell pepper to the pan and cook covered for 4-5 minutes, then uncovered for an additional 4-5 minutes. Be sure to stir frequently since you are cooking over a high heat. In the last few minutes of cooking add the green onion stalks to the other vegetables and stir to combine.

When the vegetables have softened to you liking, add the beef back to the pan.

Also add the sauce you made earlier and raise the heat to high. The mixture should come to a boil then thicken quickly.